Mini Chicken Pot Pies

• Meat

  • 1 can Progresso traditional chicken noodle soup

• Produce

  • 1/2 tsp Garlic powder

• Baking & Spices

  • 1 tsp Italian seasoning, dried

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Mozzarella cheese

• Other

  • 1 can (16.3 oz pillsbury™ grands!™ flaky layers refrigerated original biscuits

Found on pillsbury.com

Description

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
• 1 can (19 oz) Progresso™ Traditional chicken noodle soup
• 1 to 2 tablespoons butter
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup shredded mozzarella cheese (1 oz)

Directions

• 1 Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
• 2 Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
• 3 Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
• 4 Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Nutrition